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Category: Recipes
Tonight’s pasta dish is another one of those staples found in most Italian restaurants and has about as many differing recipes. I based my recipe on the America’s Test Kitchen version which uses three types of pepper to give this sauce its signature kick. According to my research, ‘arrabbiata’ is used to describe the spiciness of this dish, claiming it to be ‘angry’. Now I did not want the dish to be so hot and intense that all the other aspects of the dish are lost. I desired a notable spiciness with a subtle sweetness and fulfilling umami undertones to deliver a robust, flavor packed meal. The heat in this version sneaks up nicely on you and you know it…
Here is another coffee based cocktail, a twist on the Italian ‘corrected coffee’. Caffè Corretto describes anytime espresso has been ‘augmented’ with a spirit like grappa, sambuca, brandy, etc. For my variation, I decided to increase the coffee depth by adding Galliano Ristretto while adding a subtle sweetness and herbal aspect with amaro and simple syrup. This cocktail is the Flatliner’s best friend – strong and reliable, yet easy going and self-effacing. Caffè Corretto is another easy sipper that works best as an after-dinner libation or dessert accompaniment – perfect for what I wanted tonight. Ahhh… time to relax and enjoy the evening, just me and my ‘corrected coffee’. I hope you enjoy your Friday evening too…
Recently I received a a teaser for this recipe via the New York Times Cooking section and I just had to try it. Of course, that means I needed to rework the recipe for one or two servings so I would not be eating an 8 to 12 serving kuchen by myself! So I went to work and the results were simply amazing. So amazing in fact, I just had to share them with you. This kuchen is wonderfully flavored with lemon, honey, ginger… and naturally apple. This recipe is easy to prepare as well; the toughest part is waiting for the kuchen to cool so you can enjoy it! Save Print Apple Kuchen Prep time: 45 mins Cook time: 30 mins Total time: …
Just in time for Halloween partying is this spookily named cocktail, the Cadáver Reviver. While it is not scary in appearance (i.e. this cocktail does not contain ingredients simulating blood or other ghoulish additives), it is based on tequila which is dangerous enough by itself! I like the wonderfully complex yet fresh taste of this cocktail; to me it is a very interesting twist on a margarita. It is an easy sipper that will either keep you dancing at the party or will get you to relax into a semi-catatonic state. So which do you decide to be – the Thriller or a Zombie? Either way, this cocktail satisfies! Save Print Cadáver Reviver Prep time: 5 mins Total time: 5 mins Serves…
Tonight’s recipe is a close approximation to the party favorite chili I make for events. While I have claimed I would never share this recipe when requested for it in the past, I just cannot be that selfish. This variant is a small batch version of the original; primarily only missing bell peppers and onions from the recipe. The secret ingredient is the enchilada sauce – which jump starts the chili flavors without having to roast and re-hydrate dried peppers, etc. So the secret ingredient makes this dish a quick cooking chili as well. The beauty of using enchilada sauce is that you can control the initial heat level by the type of red enchilada sauce used. I selected a milder sauce tonight to allow…
How appropriate that I slated fish tacos on a Tuesday! This is a dish I have never made before so here is my ‘just winging it’ recipe – which worked out fantastically if I say so myself. I opted for tilapia for its quick cooking and neutral flavor as I wanted the spices and accompaniments to shine. And did they ever… especially the ‘sauce’. After I finished this meal, I wondered if this one could be classified as health food given the moderate amount of protein cooked in coconut oil and variety of fresh vegetables packed into miniature carbohydrate delivery mechanism. Heck, it works for me! Anyway, these fish tacos scream balance in ingredients, flavors and textures. Cabbage adds crunch, pico de gallo…
How about another cheesecake recipe, this time perfect for any Fall celebration? Here is a versatile and surprisingly easy cheesecake recipe that will definitely delight your friends and guests. The versatility of this recipe is in the construction – you can layer the pumpkin filling or swirl it throughout if you are feeling especially creative for the marbled effect. As for the ease in preparation, it is as simple as turning on the mixer. Well… sort of. I like this cheesecake recipe for it’s lightness and subtle sweetness. If the recipe looks familiar it is because I based it on the Cheesecake with Smoked Cherries I prepared in August. This base cheesecake combined with pumpkin creates a unique dessert that is slightly sweet and warmly…
First, let me apologize for missing last week’s cocktail post. It was a hectic day that stretched into a hectic weekend and no one was probably more disappointed than I. So, in keeping with the theme of being on track (like the recent menu posts), let’s get Friday’s happy hour started… Here is a cocktail that is just a bit different. Many people (including myself until now!) only think of using rum in sweeter cocktails or mixed with tropical ingredients like orange, lime, pineapple, etc. But the closest association with a tropical fruit in tonight’s cocktail is orange bitters and an orange peel twist as the garnish. This drink heavily relies on rum’s sweetness to harmonize with…
This recipe comes from several sources which I have combined to make this one. I wanted to try something new yet familiar that would be easy to prepare yet extremely flavorful. The added beauty of this dish is that it can be made with chicken instead of prawns, served with rice or rice noodles, made with any vegetables you want or have on hand, and the spiciness can be adjusted to suit your tastes. It is easy to see the Thai influence in this dish and I think this recipe honors that great culinary style while using readily available ingredients. I will admit that I struggled to name this dish so I opted for a general description rather than something with a bit more flair. Although under any…
Here in the greater Seattle-Tacoma area, everyone loves the scones at the Western Washington Fair. Or at least that is what I hear… because I have never had a ‘Fair Scone’. To be honest, I wasn’t interested in eating what I thought were dry, dusty, failed biscuits. But one trip to Cannon Beach Oregon and a stay at the Stephanie Inn many years ago changed all that. Each morning, there were scones available for breakfast and my companion asked if I wanted one. Seeing my nonchalance and noncommittal attitude towards enjoying these beautiful scones intrigued and irritated her. She asked what I had against scones. I remarked I had nothing against scones I just had never enjoyed them before (I am sure…